RED VELVET CUPCAKES WITH VANILLA CREAM CHEESE FROSTING

24 Oct


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Now now now, before you say anything you’re probably wondering how red velvet cupcakes or cream cheese fall in the healthy category, and you’re totally right to wonder that, but these do! Or kinda sorta do, depending on how you feel about reduced fat cream cheese 😉 I used natural red food coloring and also used stevia with the cream cheese instead of powdered sugar; trust me, it tasted great! However, if you’re more comfortable with a dairy free version, feel free to check out my Vegan Red Velvet Cupcakes.

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I made these for my aunt because we had a girl’s day and she treated me to lunch and fancy wine, which was amazing! I always bring yummy treats anytime I’m visiting with friends and family. It’s just a little way I show love and appreciation. She loved them! And I hope you love them too 🙂

Recipe: modified from glutenfreeeasily.com; yields 12 cupcakes

Dry Ingredients:

½ cup tapioca flour
½ cup gluten free oat flour
2 tbsp raw cocoa powder
¾ tsp agar powder (or xanthan gum)
¼ tsp gluten/aluminum free baking soda
¼ tsp sea salt

Wet Ingredients:

¾ cup organic coconut palm sugar
½ cup virgin coconut oil (or butter)
2 large organic cage free eggs (at room temperature)
1 tsp organic pure vanilla extract
½ water (at room temperature)
1 tbsp natural red food coloring

Vanilla Cream Cheese Frosting:

1 pack softened reduced fat cream cheese (or other cream cheese alternative, but it won’t taste the same)
½ cup organic baking stevia
2 tbsp unsweetened almond milk
1 tsp organic pure vanilla extract

Preheat oven to 350°F and line a muffin pan with parchment paper cupcake liners.

Mix wet (except food coloring) and dry ingredients in two separate mixing bowls, and then combine mixtures.

Add in red food coloring and mix until the color is well incorporated. Spoon ¼ cup of the batter into each cupcake liner.

Bake for 20-25 minutes or until the cupcakes pass the toothpick test. When ready, transfer the cupcakes to the wire rack to cool completely. In the meantime, prepare your cream cheese frosting by blending the cream cheese ingredients in a mixing bowl on low speed (alternatively, you can use a food processor).

Frost and serve.

5 Responses to “RED VELVET CUPCAKES WITH VANILLA CREAM CHEESE FROSTING”

  1. Madonna B. October 24, 2014 at 3:28 pm #

    Cute cupcakes:-)

  2. Jennifer November 7, 2014 at 4:13 pm #

    Are these stored at room temp or refrigerated? I always wonder because the frosting has cream cream cheese in it 😅

    • Valerie Azinge November 7, 2014 at 4:17 pm #

      Always in the refrigerator love! 😊👍

      • Jennifer November 7, 2014 at 6:07 pm #

        Awesome thanks!!

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